Season 2, Episode 5 (04:23)
Napoleon has to deal with another man in the kitchen when a cowboy named Tex Boone shows Kitchen Wench his barbecue ribs.
Barbecue Ribs recipe
Prep Time: 15 Min
Cook Time: 3 Hours
- 1 slabe of baby back ribs
- 3 tablespoons vegetable oil
- 4 tablespoons spice rub
- 1 cup barbecue sauce
1. Rinse the ribs in cool water. Pat dry with paper towels.
2. If the butcher has not removed the membrane from the back side, do it yourself. Insert a butter knife under the membrane, then your fingers, work a section loose, grip it with a paper towel, and peel it off. Trim the excess fat from both sides. If you can’t get the skin off, with a sharp knife, cut slashes through it every inch so some of the fat will render out during the cooking.
3. Coat the meat with a thin layer of vegetable oil. Sprinkle enough spice rub to coat all surfaces but not so much that the meat doesn’t show through. Spread the spice rub on the meat, rub it in, and let it sit in the fridge for about an hour.
4. Set up your cooker to cook the meat indirectly.
5. Preheat your cooker to about 225°F and try to keep it there throughout the cook.
6. For charcoal or gas cookers, add 4 ounces of wood. On a gas grill, put the wood as close to the flame as possible. On a charcoal grill, put it right on the hot coals.
7. Put the slabs in the cooker on the indirect side of the grill, meaty side of the ribs on top. Close the lid and no peeking!
8. When the smoke dwindles after 20 to 30 minutes, add another 4 ounces of wood.
9. Allow 3 to 4 hours for baby back ribs. The exact time will depend on how thick the slabs are and how steady you have kept the temp. If you use rib holders so they are crammed close to each other, add another hour. Then check to see if they are ready. Pick up the slab with tongs and bounce it gently. If the surface cracks, it is ready.
10. Paint both sides with barbecue sauce and put it directly over the hottest part of the grill in order to caramelize and crisp it. On a charcoal grill, just move the slab over the coals. On a gas grill, remove the water pan and crank up all the burners. On a water smoker, remove the water pan and move the meat close to the coals. On an offset smoker, put a grate over the coals in the firebox and put the meat there. With the lid open so you don’t roast the meat from above, sizzle the sauce on one side and then the other.
Original source: Last Meal Ribs